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Preheat
the oven to 400°. To make the crust, grind the flaxseed to a
fine consistency using a coffee-bean grinder. Transfer the seeds
into a small mixing bowl. Stir in the soy flour and poppy seeds.
Add the marmalade and apple juice concentrate. Blend the mixture
with a spoon to form a dough. Press the dough into a 7-inch springform
pan coated with DuPont SilverStone® non-stick, covering the
bottom evenly. Bake for 5 minutes or just until set. Remove from
the oven and set aside.
Prepare
the filling by breaking the tofu into 8 pieces and placing them
into a food processor. Add the remaining filling ingredients, then
process for 5 minutes, until completely smooth. Taste the filling
and add more cardamom if desired for a more intense flavor. Pour
the filling into the crust and bake for 30 minutes or until the
middle of the cake has set. Cool down for a few minutes on a wire
rack and then place in the refrigerator for 30 minutes. Run a blunt
knife around the edge of the outer edge of the cake; remove the
collar from the pan and serve.
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